Duck breasts with pomegranate and mint

4 duck breasts

200g water cress

1 pomegranate

1 small bunch mint (chopped)

Sear the duck breasts, skin side down, for a minute or so. Place them in an oven proof dish (Gas 7) for about 15 minutes. (Depending on size and how pink you like your duck).

Line a plate with the watercress.

Slice each duck breast, diagonally and lay on the salad dish. Halve the pomegranate, bash the seeds from one half over the duck. Squeeze the juice from the other half over the duck.

Chop up the mint and scatter over the dish.

This is easy to make, but looks really impressive. Tastes good too!